Based on management theory, this course introduces the operating mechanism of the hotel and hospitality industry. Besides, it explains the general theory, knowledge and scientific methods of hospitality industry in detail. learners can master basic methods for hotel operation management and have a preliminary understanding of this industry.
Overview
Syllabus
- Chap1. Introducing Hospitality
- 1.1 Introducing Hospitality
- 1.2 The History of Hospitality Industry
- 1.3 The Interrelated Nature of Hospitality and Tourism
- 1.4 The Characteristics and Philosophy of Hospitality Industry
- 1.5 Trends in Hospitality and Tourism
- Chap2. Hotel Classification and Organization Structure
- 2.1 City Center Hotels and Resort Hotels
- 2.2 Airport Hotels, Convention Hotels and Motels
- 2.3 Full Service Hotels, Budget Hotels and B&B
- 2.4 Departments Contacting with Guests
- 2.5 Departments Behind the Scenes
- Chap3. Rooms Division Operations
- 3.1 Front Office:Duties and Responsibilities
- 3.2 Night Auditor and the Daily Report
- 3.3 PMS and Revenue Management
- 3.4 Housekeeping:Duties and Responsibilities
- 3.5 Security and Loss Prevention
- Chap4. Restaurants Operations
- 4.1 Front of the House
- 4.2 Back of the House
- 4.3 Food Service Operations
- 4.4 Food Service Organization
- 4.5 Making a Profit in Food Service Operations
- Chap 5. Quality of Service
- 5.1 The Importance of Quality Service in Lodging Industry
- 5.2 Avoid the commoditization of lodging products and services
- 5.3 Ingredients in a Quality Service System
- 5.4 Service and “Moments of Truth”
- 5.5 Service Delivery by Employees
- 5.6 Management Tactics for Superior Guest Service
- Chap 6. Hotel Operation and Management
- 6.1 The Management in Hospitality
- 6.2 Hotel Market Segment
- 6.3 Human Resource Management Issues
- 6.4 Hotel Analytical Foundation
- 6.5 Hotel Industry Performance Reports
- Chap 7. The Hotel Operation Sustainability & Environmental Issues
- 7.1 Green Hotel
- 7.2 Hotel Operation Sustainability
- 7.3 Hotel Operation Environmental Issues
- 7.4 Hotel Technology
- Chap 8. Hospitality and Food Industry
- 8.1 Market and Market Segment
- 8.2 Concept
- 8.3 Different Kinds of Food Service
- 8.4 Quality of Food Service
- 8.5 Institutional Food Service
- Chap9. Specialized Segments of the Hospitality Industry
- 9.1 Meetings, Conventions, and Special Events
- 9.2 Why Meeting Industry Has Grown?
- 9.3 Opportunity in the Meetings Industry
- 9.4 Hospitality and Long-term Residential Health Care
- 9.5 Resorts and Cruise
Taught by
Xia Zancai, Wu Lei, Liu Fang, Yingjie Liu, Yongmei Wang, and Cheng Hui
